Classic Creamy Smothered Chicken and Rice
This Classic Creamy Smothered Chicken and Rice is warm, cozy, and deeply Southern. It features juicy chicken thighs seared and simmered in a creamy gravy, with rice cooked right in the pot to soak up every bit of flavor. It's comfort food at its finest. simple, soulful, and satisfying.
Equipment
- Large skillet or Dutch oven
Ingredients
Chicken
- 6 bone-in, skin-on chicken thighs
- salt and pepper to taste
- 1/4 cup all-purpose flour for dusting
Gravy Base
- 1 tbsp butter
- 1 tbsp oil
- 1 yellow onion chopped
- 3 cloves garlic minced
- 2 cups chicken broth preferably low sodium
- 1 cup whole milk or half-and-half
Rice
- 1 cup long grain white rice uncooked
- fresh thyme or parsley optional, for garnish
Instructions
- Season chicken thighs with salt and pepper. Lightly dust with flour.
- Heat butter and oil in a skillet over medium-high heat. Sear chicken skin-side down until golden, flip, then remove to a plate.
- Reduce heat, add onions to the pan and sauté until soft. Add garlic and stir until fragrant.
- Sprinkle a spoon of flour into the pan, stirring to form a roux.
- Slowly pour in chicken broth while whisking, then add milk and whisk until smooth. Season to taste.
- Add uncooked rice to the gravy and stir. Nestle chicken thighs on top, skin-side up. Cover and simmer on low for 25–30 minutes, until rice is tender and chicken is cooked through.
- Let rest uncovered for 5 minutes. Garnish with herbs if desired and serve hot.
Notes
Use boneless chicken if preferred, but bone-in keeps the meat juicy. Warm the milk before adding to prevent curdling. Leftovers reheat well with a splash of broth. Serve with biscuits, veggies, or salad for a full meal.